Prep 10 mins
Cook 5 mins
Recipe from Andrew McConnell of Circa, The Prince, Melbourne. Shanklish is a Syrian or Lebanese cheese made from goat’s or cow’s milk, formed into orange-sized balls and coated with the tangy spice mixture za’atar. Both are available from Middle Eastern grocers. Alternatively, use Bulgarian feta sprinkled with za’atar.
- 2 large fennel bulbs, with tips stalks and fronds intact
- 1⁄2 small Spanish onion, very thinly sliced
- 200 g feta (or Shanklish cheese)
- 2 teaspoons za'atar spice mix (if using feta)
- 1 slice preserved lemon, wedge, pith and flesh removed, very thinly sliced
- 2 tablespoons extra virgin olive oil
- Reserve fennel fronds, then, using a mandolin, thinly slice bulbs and place in a bowl of cold water for 5 minutes or until ready to serve.
- To serve, drain fennel well, then layer on a platter with onion, crumbled shanklish and preserved lemon. (If using feta, sprinkle it with za’atar first before crumbling.).
- Scatter with reserved fennel fronds and drizzle with olive oil.